A few weeks ago I shared a low calorie Chicken Pot Pie Stew and I'm already back with another pot pie recipe! This one is not diet fare, but is a super simple & pretty Chicken Pot Pie Crescent Ring recipe from the Pillsbury site.
Have you ever made a crescent ring before? They are easier than they seem and end up looking so gorgeous! Just lay out the pieces in a circle (overlapping in the center a bit), pile on your filling, fold the ends in, and bake.
I sprinkled on a little dried parsley for color, but most any herb would work. And make sure to drag everyone in the kitchen to ooh and ahh over the pretty ring before you start cutting it up.
The finished ring was delicious! In the past I've always avoided using the frozen veggie mix in my pot pies, cutting and measuring out my own so I could choose the mix. And I've got to say... I think this was as good if not better than my veggie mix! Just make sure to grab the bag with no lima beans, haha. This recipe used Cream of Chicken soup, but I'll probably switch to Cream of Potato next time.
I also want to see if I can cut down on the bread a bit. I make a killer breakfast crescent ring with scrambled eggs, ham, and cheese that I need to share on here soon. It divides the dough into triangles instead of the rectangles and forms the ring with only 1 tube of crescent rolls instead of 2. Perhaps this recipe has too much filling to cram into 1 tube of dough, but it's worth a try!
Even without these changes this one is a winner, so give it a try! You can find the full recipe here.